big news...
unfortunately, i'm too exhausted to go into detail or try to be entertaining at all. :( but as it turns out, the restaurant i was externing at offered me a full time position when one of the line cooks left. i started last friday, and man am i BEAT. i thought that because i'm such a rookie, they'd let me get some good training in before trusting me by myself at my own station. nope. two days of training, and then they fed me to the wolves.
in the last five days, i've sliced off part of my fingernail on my right ring finger while using a mandoline, knicked the middle finger on my left hand three times while trying to finely mince herbs, picked snow peas until the tips of my thumb, pointer, and middle fingers on both hands were raw, and then had to use my battered hands to make salads, including one involving a blood orange vinagrette, which burned in every tiny scratch on my hands until I couldn't feel them anymore. I've gotten yelled at for being slow and incompetent at something that i've NEVER done before, and have only been doing for 6 days.
and despite it all, there's something so thrilling and awesome about service time. THANKFULLY, i've been able to keep up with all the incoming orders, and only messed up an order once, which wasn't even that big of a deal because the sous chef caught me before i dressed a salad when the dressing was supposed to be on the side. but what's even crazier is watching the way the rest of the kitchen functions. the other chefs are UNBELIEVABLE. i don't even know how i'm going to be able to make the jump from the cold station to being at the fire (although i used to say that about the cold station as well).
i've worked 60 hours in the past five days. i have off on weds and thurs, where i still work my old job. as messed up as it is, this is everything that i could've hoped for. :p
in the last five days, i've sliced off part of my fingernail on my right ring finger while using a mandoline, knicked the middle finger on my left hand three times while trying to finely mince herbs, picked snow peas until the tips of my thumb, pointer, and middle fingers on both hands were raw, and then had to use my battered hands to make salads, including one involving a blood orange vinagrette, which burned in every tiny scratch on my hands until I couldn't feel them anymore. I've gotten yelled at for being slow and incompetent at something that i've NEVER done before, and have only been doing for 6 days.
and despite it all, there's something so thrilling and awesome about service time. THANKFULLY, i've been able to keep up with all the incoming orders, and only messed up an order once, which wasn't even that big of a deal because the sous chef caught me before i dressed a salad when the dressing was supposed to be on the side. but what's even crazier is watching the way the rest of the kitchen functions. the other chefs are UNBELIEVABLE. i don't even know how i'm going to be able to make the jump from the cold station to being at the fire (although i used to say that about the cold station as well).
i've worked 60 hours in the past five days. i have off on weds and thurs, where i still work my old job. as messed up as it is, this is everything that i could've hoped for. :p